# Teriyaki Salmon Teriyaki salmon is crisp-edged fish coated in a glossy, salty-sweet sauce that you can make in minutes with pantry staples. It is the kind of dinner that looks restaurant quality with almost no skill. Making the sauce yourself takes 5 minutes and tastes cleaner than the bottled kind. Pour it over rice and add some steamed vegetables for a full meal. - Total time: 25 min (prep 10 min, cook 15 min) - Serves: 4 - Per serving (estimated): 410 kcal, 34 g protein - Cuisine: Japanese. Category: Main course. Diet: high-protein. ## Ingredients - 4 salmon fillets (about 170 g each) - 1/4 cup soy sauce - 2 tbsp mirin - 2 tbsp brown sugar - 1 tbsp rice vinegar - 1 tbsp grated fresh ginger - 2 cloves garlic, minced - 1 tsp cornstarch mixed with 1 tbsp water - 1 tbsp neutral oil - 2 cups cooked rice, to serve - 2 green onions, sliced - 1 tsp toasted sesame seeds ## Method 1. Whisk the soy sauce, mirin, brown sugar, rice vinegar, ginger and garlic in a small saucepan. Simmer over medium heat for 3 minutes. 2. Stir the cornstarch with 1 tablespoon of water. Whisk it into the sauce and simmer 30 seconds, until it thickens and coats a spoon. Remove from the heat. 3. Pat the salmon dry. Heat a 12 inch (30 cm) nonstick skillet over medium-high heat and add the oil. 4. Place the salmon in the pan, skin side down. Cook 4 minutes without moving, until the skin is crisp and the flesh is opaque halfway up. 5. Flip and cook 3 minutes on the second side. 6. Lower the heat to medium. Pour in half the sauce and turn the fillets to coat for 1 minute. The salmon should reach 145°F (63°C). 7. Serve over rice. Spoon on the remaining sauce and top with green onions and sesame seeds. ## Why it works - Reducing the sauce first means it is thick and ready, so the salmon does not sit in a pool of thin liquid. - Mirin and brown sugar add sweetness and shine, while soy sauce provides the salty savory base. - Ginger and garlic give a fresh, spicy backbone that stops the glaze from tasting just sweet. - Searing skin side down first crisps the skin and cooks the fish gently from below. - Adding only half the sauce to the hot pan glazes the fish without burning the sugar. ## The science - **Why the glaze turns glossy.** Teriyaki gets its shine from sugar and starch. As the sauce simmers, sugars dissolve into a thick syrup and cornstarch swells to hold water. Together they form a smooth coating that sticks to the fish instead of running off. - **Umami in soy sauce.** Soy sauce is made by fermenting soybeans, which breaks proteins into amino acids such as glutamate. These give a savory, meaty taste that makes salmon taste richer without adding any extra fat. Mirin adds a little more of the same savory depth. - **Searing skin first.** Putting the skin side down in a hot pan renders fat from the skin and crisps it. The skin also shields the flesh from direct heat, so the salmon cooks gently and stays moist. The rendered fat also helps the fillet release from the pan once the crust forms. ## Tips - Pat the skin very dry so it crisps in the pan. - Make the sauce ahead and keep it in the fridge for up to a week. - Use a nonstick pan, since sugary glazes can stick to stainless steel. ## Mistakes to avoid - Adding all the sauce to a very hot pan burns the sugar, so lower the heat first. - Moving the fish too early tears the skin, so let it release on its own. - Overcooking the salmon dries it out, so pull it at 140 to 145°F (60 to 63°C). ## Variations and swaps - Bake the salmon at 400°F (200°C) for 12 minutes, brushing the sauce on for the last 4 minutes. - Flake the cooked salmon over rice with cucumber and avocado for a bowl. - Add a spoonful of gochujang to the sauce for a spicy twist. - Swap mirin for 1 tablespoon of honey plus 1 tablespoon of water if you have none. - Swap soy sauce for tamari to make it gluten free. - Swap salmon for chicken thighs, cooked to 165°F (74°C). ## Storage Refrigerate the salmon and rice separately for up to 3 days. Reheat gently at 50 percent power in the microwave until it reaches 165°F (74°C), and keep the sauce in a jar for up to a week. ## FAQ **What is teriyaki sauce made of?** Teriyaki sauce is soy sauce, mirin and sugar, usually with ginger and garlic. It is simmered until it thickens into a glaze. The name comes from the Japanese words for shine and grill. **How long do you cook teriyaki salmon?** Pan sear about 4 minutes on the skin side and 3 minutes on the other, then glaze for 1 minute. In a 400°F (200°C) oven it takes 12 to 14 minutes. It is done at 145°F (63°C). **Should I marinate salmon in teriyaki sauce?** A short marinade of 15 minutes is fine, but long soaking makes the fish salty and mushy. It is better to cook the salmon first and brush on the sauce at the end. **Can I use bottled teriyaki sauce?** Yes, but homemade is simple and lets you control the sugar and salt. If you use bottled, add the ginger and garlic for a fresher flavor. **What goes well with teriyaki salmon?** Steamed rice, broccoli, bok choy, green beans or a cucumber salad are great. The extra sauce makes plain rice taste excellent. --- Source: https://cookingscientist.com/recipes/teriyaki-salmon (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846